Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Broccoli

If you love Buffalo wings, you’ll adore this hearty dinner version. Crispy chicken cutlets are coated in a cheesy, spicy panko mixture, then roasted until golden and juicy. A drizzle of creamy Buffalo sauce and honey adds the perfect balance of heat and sweetness.

On the side, enjoy buttery roasted broccoli and velvety mashed potatoes with sour cream and scallions. This complete meal is a crowd-pleaser that brings all the flavors of game day to your dinner table.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces.
2. In a small bowl, combine half the sour cream, ½ teaspoon Frank’s Seasoning and a pinch of salt. Stir in water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon butter in a medium microwave-safe bowl and microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese, remaining Frank’s Seasoning and a pinch of salt and pepper.
4. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
5. Heat a drizzle of oil in the empty pot over low heat. Add scallion whites and cook until softened, about 1 minute. Return potatoes to pot and mash with remaining sour cream and 1 tablespoon butter until smooth, adding reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
6. Pat chicken dry with paper towels and season with salt and pepper. Place on one side of a lightly oiled baking sheet. Mound tops of chicken with panko mixture, pressing firmly to adhere.
7. Toss broccoli on the opposite side of the sheet with olive oil, salt and pepper. Roast on top rack until chicken is golden and cooked through and broccoli is slightly crispy, 18-22 minutes.
8. Transfer roasted broccoli to a large bowl and toss with 1 tablespoon butter until melted. Divide broccoli, mashed potatoes and chicken between plates. Drizzle chicken with the Buffalo sauce and honey. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.